New Year's Eve Appetizers

Happy New Year!

After a hectic Christmas week we spent New Year’s Eve with friends at one of our favourite restaurants, Bhimas Warung.  According to tradition, we gathered at home for appetizers and walked through the snow across town to the restaurant, enjoying all the festivities along the way (Nora, you know who we’re talking about!).  

Cumin Shrimp

2 pounds jumbo shrimp, peeled and deveined with tails intact

¼ cup olive oil

1 teaspoon ground turmeric

¾ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon kosher salt

½ teaspoon freshly gound black pepper

1 clove garlic, minced

2 tablespoons chopped fresh cilantro leaves

juice and zest of 1 lemon

In a small bowl, whisk together all the marinade ingredients.  Place the shrimp in a re sealable plastic bag, or in a flat glass dish.  Pour the marinade over the shrimp and combine to coat well.  Let stand 15-30 minutes.

Meanwhile preheat the barbecue on MEDIUM HIGH.  Brush the grids clean and coat them well with oil to prevent sticking.  Lay the shrimp on the grill and cook until just done; about 2 minutes per side. 

Pork and Green Onion Dumplings 

1lb ground pork

2 small cloves garlic

2tsp ginger, minced

2/3 cup shredded cabbage

1/2 red pepper, diced

3 green onions, diced

1tbsp sirachi sauce

1egg, beaten

1 tsp dark soy sauce

1/2 tsp sesame oil

3/4 tsp salt

1/2 tsp black pepper, freshly ground

1/4 cup fresh cilantro,  chopped

1 pkg. thin dumpling wrappers (we find them at our local Asian Food Market)

Place filling ingredients in a large glass bowl and mix gently with a wooden spoon until combined.  This mixture can be covered and set aside in the refrigerator until ready to fill the dumplings.

Lay the dumpling wrappers out on a flat surface, then place a dollop of filling, a heaping teaspoon on the centre of each wrapper. Lift the sides of the wrapper, creating a pouch, and twist to seal.

Meanwhile, heat 1 tablespoon sesame oil in a large sauté pan on HIGH. Fill the pan with 30 dumplings and fry until bottoms are crispy and golden brown. Carefully pour 1 cup water into the pan, cover and cook for 5 minutes. Serve with a spicy dipping sauce.

For the Dipping Sauce:

¼ cup light soy sauce

2 Tbs. rice vinegar

1 Tbs. Asian sesame oil

½ tsp. Sirachi sauce

1 tsp. minced green onions

Combine all ingredients in a glass mixing bowl and whisk vigorously.

Hot Bourbon Cider with Bitters

4 oz bourbon

 3 ½ oz apple cider
2 ½ tsp lemon juice
2 tsp maple syrup
4 dashes aromatic bitters
2 caramels

Pour the apple cider into a small saucepan. Bring to a gentle simmer. Meanwhile, fill your serving glasses with hot water. Once the glasses are warm to the touch, pour out the hot water and wipe dry. This will keep your glasses and, therefore, your drink warmer for a longer period of time. Pour 2 oz of bourbon into each glass. Once your cider has reached a low simmer, remove from heat and stir in the lemon juice, maple syrup and bitters. Pour the warm cider mixture over the bourbon, dividing evenly between the two glasses.  Spear the caramels with swizzle sticks and place them in the hot drinks. 

Makes two servings.

And the next day, we're back to some healthier living!